Ingredients

• For Puree:
• Blanched & pureed Spinach/Palak – 2 cup
• Garlic – 6 to 7 cloves
• Green Chilly – 3
• Ginger – 1 inch
• Coriander – 2 tbsp
• Mint Leaves – 1 tbsp
• Water for blending if required

• Other  Ingredients:
• Wheat flour for dough – 2 cups
• Wheat Flour for dusting – 1/2 cup
• Salt – as per taste
• Kasturi methi – 1 tbsp
• Mixed Herbes – as per taste
• Oil for kneading & cooking
• Water for kneading if required

 

Method

Prepare a dough with wheat flour, palak puree, oil, salt, Kasturi methi, and mixed-herbs.

Add water as per need to knead a semi-soft dough.

Cover the dough & let it rest for 10 minutes.

Now, pinch a medium-sized ball of dough and flatten it.

Roll out to a thin circle like paratha, dusting some wheat flour occasionally for rolling as required.

On a hot tawa place the rolled paratha and cook for a minute.

When the base is partly cooked, flip and continue cooking.

Brush oil and press slightly, until brown spots appear on both sides.

Serve your palak parathas with raita/curd or roll it with a slice of cheese.